cream Archives

Fruity dessert

Miso-caramel glazed doughnuts with crunchie chocolate topping

10 minutes

Fruity dessert

Caramelised pineapple with white chocolate ganache

10 minutes

Berry recipes

Camembert tower with butterscotch sauce and pecan sugar shards

15 minutes

Mini Black Forest cakes

18 minutes

Sponsored: Crème brûlée with salted caramel sauce

Serves 4

Difficulty Easy

Prep Time 45 minutes minutes, plus 3 hours’ chilling time

Cooking Time 1 hour

Ingredients

2 cups cream
1 vanilla pod, seeded
6 free-range egg yolks
100 g Selati white sugar
100 g Selati caster sugar
For the salted caramel sauce:
200 g unsalted butter
150 g Selati Demerara sugar
150 g Selati caster sugar
150 g golden syrup
1 ½ cups thick cream
1 t vanilla extract
1 t salt flakes

Method

1 Preheat the oven to 150°C. Bring the cream and vanilla seeds to a gentle simmer in a saucepan over a medium heat.

2 In a separate bowl, beat the eggs and white sugar until pale and fluffy. Pour the cream into the egg mixture while whisking.

3 Return the mixture to the heat and bring to a simmer. Remove from the heat.

4 Strain, then divide between four ramekins.

5 Place the ramekins in an ovenproof dish and half-fill the dish with water. Bake for 45 minutes. Remove from the oven and chill for 3 hours.

6 To make the topping, heat the caster sugar in a pan over a medium heat until golden. Pour over the tops of the brûlées. Allow to set for 1 minute. Serve with the salted caramel sauce.

7 To make the salted caramel sauce, combine the butter, sugar and syrup together in a saucepan over a medium heat, swirling to combine. After about 2 minutes the mixture should begin simmering gently. Add the cream, vanilla and salt and swirl to combine. Stir gently and serve with the crème brûlées.

Spinach lasagne

Beef rendang potjie

Apple, honey and almond cake

Cucumber-and-herb soup with verjuice granita

Banana tarte tatin

Miso-caramel glazed doughnuts with crunchie chocolate topping

Caramelised pineapple with white chocolate ganache

Rosé-and-berry jelly

Camembert tower with butterscotch sauce and pecan sugar shards

Dutch stamppot

Mini Black Forest cakes

Salted dulce de leche toffees

Ginger-and-dark-chocolate cheesecake bars

Pan-fried soles with parsley pesto and lemon-cream pasta

Sponsored: Crème brûlée with salted caramel sauce

Sponsored: Crème brûlée with salted caramel sauce

Ingredients

Method